Chicken Pot Pie Potato Skins Recipe Comfort Food with a Twist: Chicken Pot Pie Potato Skins


Chicken Pot Pie Potato Skins Recipe

Comfort Food with a Twist: Chicken Pot Pie Potato Skins



4 large russet potatoes

2 cups cooked chicken, shredded or diced

1 cup frozen mixed vegetables, thawed

1 cup chicken broth

1/2 cup milk

3 tablespoons butter

3 tablespoons all-purpose flour

1/2 teaspoon garlic powder

Salt and pepper to taste

1/4 cup shredded cheddar cheese

Chopped fresh parsley for garnish


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Scrub the potatoes clean and pierce them several times with a fork. Place them on the prepared baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.

While the potatoes are baking, prepare the filling. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until golden brown.

Gradually whisk in the chicken broth and milk until smooth. Cook, stirring constantly, until the mixture thickens, about 5 minutes.

Stir in the cooked chicken, mixed vegetables, garlic powder, salt, and pepper. Cook for another 2-3 minutes, until heated through. Remove from heat.

Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise.

Carefully scoop out the flesh from each potato half, leaving a thin layer of potato inside the skin. Reserve the potato flesh for another use.

Fill each potato skin with the chicken and vegetable mixture. Sprinkle shredded cheddar cheese on top of each filled potato skin.

Return the filled potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes | Kcal: Varies depending on serving size | Servings: Makes 4 servings

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